Name: Dump and Go Crockpot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: PT-487720H34M38S
Total time: PT-487720H34M38S
Cuisine: Asian
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; ½ cup low-sodium soy sauce; ¼ cup honey; ¼ cup rice vinegar (or apple cider vinegar); 1 tbsp sesame oil (optional, for depth of flavor); 2–3 garlic cloves, minced; 1 tsp grated fresh ginger (or ½ tsp ground ginger); ¼ cup water; 1 tbsp cornstarch + 1 tbsp water (for thickening, optional); Sesame seeds; Chopped green onions

Jump to Recipe

If you’re looking for a meal that’s a total game-changer for busy weeknights, this Dump and Go Crockpot Teriyaki Chicken Recipe will become your absolute hero. It’s one of those magical set-it-and-forget-it dishes, yielding irresistibly tender chicken bathed in a sweet-savory teriyaki glaze with almost zero effort. The best part is how the flavors deepen as they mingle in your slow cooker, filling your kitchen with that wonderful takeout aroma—except healthier and made right at home!

Dump and Go Crockpot Teriyaki Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Dump and Go Crockpot Teriyaki Chicken Recipe lies in its simplicity. Just a handful of pantry staples and a dash of freshness combine to make something that tastes like a slow-simmered labor of love. Here’s what you’ll need, and why every component counts:

Chicken breasts or thighs (1.5–2 lbs): Thighs add a delicious richness, but breasts are equally tender and lean if you prefer them.
Low-sodium soy sauce (½ cup): This base brings all the umami depth without overpowering your dish with salt.
Honey (¼ cup): Adds natural sweetness that helps balance the soy and vinegar—and creates that sticky teriyaki finish.
Rice vinegar or apple cider vinegar (¼ cup): For the perfect tang to lighten up the sauce and cut through richness.
Sesame oil (1 tbsp, optional): Just a little goes a long way, imparting a toasty, nutty flavor for authentic teriyaki notes.
Garlic (2–3 cloves, minced): Classic in Asian-inspired dishes; brightens everything up and melds beautifully as it simmers.
Ginger (1 tsp fresh grated or ½ tsp ground): Fresh ginger brings a subtle zing and warmth, making the sauce pop.
Water (¼ cup): Loosens the sauce so it infuses fully into the chicken and keeps everything juicy.
Cornstarch + water (1 tbsp each, optional): Stirred in at the end for a perfectly glossy, thickened sauce if you like it sticky.
Sesame seeds & chopped green onions (for garnish): A little crunch and color to finish things off with that classic teriyaki touch.

How to Make Dump and Go Crockpot Teriyaki Chicken Recipe

Step 1: Dump Everything In

Start by laying your chicken—either breasts or thighs—right in the bottom of your slow cooker. Pour in the soy sauce, drizzle over the honey, add the vinegar, sesame oil (if using), garlic, ginger, and water. No need for fancy layering here; just scatter it all in and give it a gentle stir to make sure the chicken is nestled in the marinade.

Step 2: Cook

Cover the crockpot and let it work its magic. If you have time, set it to low and cook for 4 to 5 hours; if you’re rushing dinner, high for 2 to 3 hours will do the trick. You’ll know it’s ready when the chicken shreds effortlessly with a fork and is completely infused with that honey-soy aroma.

Step 3: Shred Chicken

Transfer the cooked chicken to a plate or bowl and shred it up using two forks. You can go chunky or pull it into fine shreds—your call! Put all the shredded chicken right back into the crockpot so it can soak up more of that luscious teriyaki sauce.

Step 4: Thicken Sauce (Optional)

If you love a sticky, restaurant-style glaze, mix together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth, then stir it into the sauce. Turn the crockpot to high and cook, uncovered, for another 15 to 20 minutes. The sauce will bubble just enough to thicken beautifully.

Step 5: Serve

Spoon the saucy chicken over a bed of fluffy rice or noodles, then sprinkle generously with sesame seeds and green onions. Every bite is packed with bold, comforting flavor and just the right amount of sweetness!

How to Serve Dump and Go Crockpot Teriyaki Chicken Recipe

Garnishes

This dish comes to life with a sprinkle of toasted sesame seeds and a handful of vibrant green onions. Not only do garnishes add visual appeal, but they also bring a fresh crunch and a burst of color that makes the meal feel just a little bit special—perfect for both weeknights or when you’re trying to impress guests.

Side Dishes

You can’t go wrong with classic steamed rice or nutty brown rice, but fluffy jasmine rice or simple stir-fried noodles are fantastic too. For some extra color and nutrition, try adding a side of steamed broccoli, snap peas, or a crisp Asian slaw. These sides soak up that lovely sauce and help round out a hearty, balanced meal.

Creative Ways to Present

Think outside the bowl! Stuff the teriyaki chicken into lettuce wraps for a lighter, low-carb dinner or pile it atop a rice bowl with shredded carrots, cucumber, and pickled ginger for a DIY takeout experience. Leftovers make for amazing meal prep—try wrapping in tortillas with crunchy slaw or serving it over a big salad for a quick and tasty lunch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of your Dump and Go Crockpot Teriyaki Chicken Recipe, simply let the chicken cool before transferring to an airtight container. It will keep in the refrigerator for up to four days, making it ideal for lunches or quick dinners the rest of the week.

Freezing

This recipe is a freezer superstar! Portion cooled chicken (with a little sauce to keep it moist) into zip-top bags or airtight containers and freeze for up to three months. Thaw overnight in the fridge before reheating for a convenient, homemade meal whenever you need it most.

Reheating

To reheat, pop your chicken (and sauce) into a saucepan over low heat, stirring occasionally until hot. You could also use the microwave—just cover loosely and heat in short bursts, stirring between each, to keep the chicken moist and tender.

FAQs

Can I use frozen chicken for the Dump and Go Crockpot Teriyaki Chicken Recipe?

Yes, you can! Just add a bit more cooking time if starting with frozen chicken. Aim for the longer end of the cook times, and always check that the internal temperature reaches 165°F to ensure food safety.

What can I use instead of rice vinegar?

If you don’t have rice vinegar on hand, apple cider vinegar works well. It offers a similar sweet-tangy punch that brightens up the teriyaki sauce. Avoid white vinegar, which can be too sharp for this recipe.

Is this recipe gluten-free?

To make this Dump and Go Crockpot Teriyaki Chicken Recipe gluten-free, simply swap the soy sauce for a gluten-free variety like tamari or coconut aminos. All other ingredients are naturally gluten-free.

Can I add vegetables to the crockpot?

Absolutely! Toss in sliced bell peppers, onions, or snap peas about halfway through the cooking process so they don’t overcook. They’ll pick up the tasty teriyaki flavor and add color and texture.

What’s the best cut of chicken to use?

Both boneless, skinless chicken thighs and breasts work great. Thighs tend to stay juicier and are more forgiving if cooked a little longer, while breasts are lean and shred beautifully—pick your favorite or use a mix!

Final Thoughts

If an easy meal with bold flavors and minimal prep is what you crave, the Dump and Go Crockpot Teriyaki Chicken Recipe will quickly win you over. There’s nothing like letting your slow cooker do all the heavy lifting and being rewarded with juicy, saucy chicken that tastes like it came straight from your favorite takeout spot. Try it once and I guarantee you’ll come back to this recipe again and again!

Dump and Go Crockpot Teriyaki Chicken Recipe

★★★★★

5.2 from 29 reviews

Author: Zoe
Total Time: 4 hours 10 minutes (low) or 2 hours 10 minutes (high)
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Dump and Go Crockpot Teriyaki Chicken recipe is incredibly easy to make and packed with flavor. With simple ingredients and minimal prep, you can enjoy a delicious homemade teriyaki chicken dish without much effort.

Instructions

Dump Everything In: Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
Cook: On Low for 4–5 hours or High for 2–3 hours until chicken is tender and easily shredded.
Shred Chicken: Remove chicken, shred with two forks, and return it to the crockpot.
Thicken Sauce (Optional): Mix cornstarch and water, stir into the crockpot. Let cook uncovered for 15–20 more minutes to thicken.
Serve: Over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.

Prep Time: 10 minutes
Cook Time: 4 hours on low or 2 hours on high
Category: Main Dish
Method: Slow Cooking
Cuisine: Asian